Ingredients

How to make it

  • In large pot, place all of the ingredients. Add enough water to cover and bring to rolling boil. Skim offf all foam & impurities during the first half hour or so of cooking.
  • Turn heat to med. low and cook until meat is tender and pulling away from the bone (appt. 2 1/2 hrs.)
  • Remove all meat from pot and lay out on a flat baking pan to cool.
  • Remove 6 cups of cooking stock and return to a low boil. Boil for 3 min. and remove from heat. Season to taste using salt and cracked black pepper.
  • Add dissolved gelatin and set aside.
  • Once meat has cooled, remove all bones and finely chop meat.
  • Place equal amounts of meat in 2 loaf pans (or molds) and ladle in hot seasoned stock. The mixture should be meaty with just enough stock to gel and hold together.
  • Cover with clear wrap and place in frig. overnight.
  • Serve with good crackers or bread.
  • Invite all your friends over and don't tell them what it is until after they have tasted it.

Reviews & Comments 27

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    " It was excellent "
    victoriaregina ate it and said...
    Wow!
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    " It was excellent "
    trigger ate it and said...
    My dad would bring this home every Saturday from the Deli and we all asked what it was made of. He said he knew but never told us.

    Great post brings me back to my childhood!
    Five stars
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  • sas 6 years ago
    I made this for a cooking class contest (had to), I had to use the head, I gagged through the entire recipe and thank the heavens I didn't have to try it. I WON! Gross. I would rather eat the Penis Stew recipe on GR. Please don't take offense, there are just certain things that turn me. And you put this in to get to wimps like me. Forgive chefjeb-he has had way to much Souc(e). XXXXXXXXX Sas
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    " It was excellent "
    shuga ate it and said...
    Wow...:)
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  • gourmetloveaffair 6 years ago
    Yes, the stuff in the grocery store looks like a mormon jello mold gone wrong! (and I'm allowed to say that cuz my mom would make weird jello growing up) I hate seeing the whole hoof or snout suspended in brownish-jello-looking stuff...
    But yea, chopping it all up it doesn't sound so bad.
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  • linebb956 6 years ago
    OMG... your right! Sorry!
    As a kid.. my grandparents ate this.. and so did I.. now that I know what is in it .. I have a hard time.. Can I cut the recipe to make smaller? I will try again.. for U!
    Was this review helpful? Yes Flag
    " It was excellent "
    mystic_river1 ate it and said...
    Just thought I would drop in and say hi. Guess I must be 'nuts' to do that ...was going to boot up your rating but i see I did that a while ago. Then again what are friends for?
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  • riverrat715 6 years ago
    Have to add my two cents worth. I love your recipe. My mom used to make it with the hogs head but no hot sauce or cornmeal, just the gelatinized meat juices. I remember having it for breakfast and in sandwiches for lunch. Thanks for the memories and an easier way to make it.
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  • carmenperez 6 years ago
    hi Jen
    omg i love this post cant wait to makeit i live in P.R. U.S.A. only one store has Head cheese and not too good so that been said i was raised in Rumania where homemade head cheese was made all the time by my mom we killed a hog that we raised all year and we had a smoke house in the back yard where we carved and hung the parts for preserving and future use so i ate and enjoid in abundance but inever knew how to makeit now thans to you ill makeit at home for sure
    thank you so much for bringing me back to my roots ill let you know how it came out Have great day sweetie!
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    " It was excellent "
    theiris ate it and said...
    My hubby would love this one, printing out 4 him.ty
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  • httpmom 6 years ago
    OK. Definitely a bit daggy BUT...but I love tongue! Only problem is I have not seen it in a grocery store in CA for about 15 years! Ouch! I wanted me some of this!
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    " It was excellent "
    vino4dino ate it and said...
    Did you say "Cajun?" I have never actually eaten head cheese and it hasn't been until recently that I have had more of a desire to make than to eat it. However, after reading a few recipes for head cheese I found myself wanting to try it. This is by far the tastiest version I have seen so with that being said, this will be my first head cheese to make as well as to eat. Nice post Jenifer!!!
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    " It was excellent "
    silverqueen ate it and said...
    Oh I already love this it sounds so good I think I will make when the store throws the Boston butts on sale that way I usually by 4 or 5 or them and freeze them for later use.

    You got my 5
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  • blombo 6 years ago
    Looks very interesting. Not having this before, is it served cold or do you let it set out a bit before nibbling?
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  • danadooley 6 years ago
    Very VERY interesting. Didn't think I'd find a recipe like this here lol Good to know there a few people out there with 'exotic' tastes ;) Thanks for sharing. I'm bookmarking this for later.
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    " It was just okay "
    betty_boop ate it and said...
    I love hog head cheese.....great post.....
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    " It was good "
    alaskanmom ate it and said...
    I just tried some for the 1st time just before Christmas. It was made with the head and even though it sounds quite odd, it was really good. I'm one of those that will never know until I try it. Apparently Alaskans make it too. Great Post:o)
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    " It was just okay "
    betty_boop ate it and said...
    Where I live you can by hog head cheese...it is very good!! and has what your recipe has in it. with alot of the hot stuff no celery...No Corn Meal....also here in Louisiana there is a Chittlin' Festival.....in a small community town called Bayou Chicot..This fest goes all out for the cooking of Chittlin....OMG ..now that I'm not sure even this Cajun would want to eat! but the Festival has a great turn out.....for years now...course here in La...if there is something we all like it becomes a Festival...and a good one...
    Great Recipe.....you go girl.
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  • sweetthing1953 6 years ago
    I haven't seen this kind of recipe since my grandmother used to make it. She was raised on a farm in North Georgia and knew all these kind of recipes. I also have a recipe for Chitterlings (really just the prepping and seasonings) but I don't have the nerve yet to post it here.
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  • rosemaryblue 6 years ago
    My grandfather loved this, and I have eaten it before. It was good! Thanks Jennifer for such an interesting recipe! :)
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